As I begin to write this post, even thinking about this dish has me craving it again. These white chicken enchiladas take the better part of an hour to make, but I think the juice is definitely worth the squeeze!
We typically love to have Mexican-style food at least once a week. (I swear I could eat basic ground beef tacos or chicken quesadillas every day.) Since we run pretty busy, it always seems to be a style of food that is simple to make without sacrificing flavor!
For those weeknights or weekends where we have a little more time, enchiladas are one of my favorite things to make. Not only do they taste amazing, but they fill the house with great aromas!
Growing up, I was always more of a red sauce fan. But as I have toyed around with this recipe, it has quickly grown to be just as good.
As always, I will now walk through a few of the key ingredients and cooking tips to help you crush this meal and be the dinner time hero:
- Chicken – There are many options you can use here. To make it easier/quicker, a rotisserie chicken could be used (just add the spice mixture to the shredded meat). Chicken thighs would work as well. But my preference is chicken breasts.
- Green Chilis – You can use the canned option here, or as an alternative you can dice up a fresh jalapeno. I sometimes use both!
- Tortillas – Some people say they will only use corn, others feel the same way, but with flour. The beauty is, you get to decide. If you are using corn tortillas, make sure to heat them up first for 10-20 seconds so they don’t break when you roll them!
Ingredients
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. paprika
- 1/2 tsp cumin
- 1.25 lb chicken breast
- Salt and pepper to taste
- 1-2 Tbsp. olive oil
- 3 Tbsp. butter
- 3 Tbsp. flour
- 2 cups chicken broth
- 1 cup sour cream
- 4 oz green chilis
- 2 cups Monterey Jack
- 12 corn or flour tortillas
Instructions
- Preheat the oven to 425° and grease a baking dish.
- In a small bowl, mix the garlic powder, onion powder, paprika, and cumin together
- Season the chicken with salt and pepper and then coat with the spice mixture.
- Heat the olive oil in a pan on medium, and once hot, add the chicken.
- Cook undisturbed for 4-5 minutes and then flip. (Should be nice and golden brown).
- Once fully cooked through, remove from the pan and set aside to cool.
- As it cools, in the same pan used for the chicken, melt the butter and mix in the flour.
- Consistently stir until golden brown, and then slowly mix in the broth.
- Once it starts to bubble, remove the heat and add the sour cream, green chilis, salt, and pepper.
- Shred the chicken and add to a bowl.
- Mix the chicken with 1 cup of the shredded cheese.
- If using a corn tortilla, heat each one in a pan for 10-20 seconds so they become pliable
- Roll a little chicken mixture into the tortilla, and add to the baking dish.
- Cover in the sauce, top with the cheese, and bake for 20-25 minutes!
- The cheese should be golden brown, and the tortillas a little crispy on the edges.
- Enjoy!
